Artichoke Pickle Recipe Recipe

Name: Artichoke Pickle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x peck Jerusalem artichokes; 8 lrg green peppers; 2 quart yellow onions; 2 lrg cans pimentos; 3 quart cider vinegar; 8 c. sugar; 1/4 lb dry mustard; 4 Tbsp. turmeric; 1 1/2 c. corn starch; 2 Tbsp. celery seed; 2 Tbsp. mustard seed

Servings: persons

1 x peck Jerusalem artichokes
8 lrg green peppers
2 quart yellow onions
2 lrg cans pimentos
3 quart cider vinegar
8 c. sugar
1/4 lb dry mustard
4 Tbsp. turmeric
1 1/2 c. corn starch
2 Tbsp. celery seed
2 Tbsp. mustard seed

1
Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight.
2
In the morning, drain brine and rinse quickly in cool water.
3
Cut peppers and pimentos coarsely; grind onion.
4
Heat together vinegar, turmeric, sugar, celery seed, and mustard seed.
5
Add in vegetables and bring to a boil.
6
Mix mustard and corn starch to a past with cool water.
7
Stir in gradually till mix thickens.
8
Cook about 10 min and pack while warm into sterilized jars.

2368

kcal

Calories

Fat

591

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x peck Jerusalem artichokes, 8 lrg green peppers, 2 quart yellow onions, 2 lrg cans pimentos, and more.

Yes, Artichoke Pickle Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Pickle Recipe

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